Veggie Nachos with Corn and Beetroot Tortilla Chips

Steps

1. Prep and cook beans Preheat oven to high-grill. Finely dice first measure of onion. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat and cook onion with ½ tsp salt for about 2 minutes, until softened. Add garlic and nacho spices to pan and cook a further 1-2 minutes, until fragrant.
2. Finish beans Add drained beans, canned tomatoes and water to pan, reduce heat to medium and simmer for about 8 minutes, until thickened. Season to taste.
3. Prep salsa Finely dice second measure of red onion; quarter cherry tomatoes; finely dice capsicum; remove seeds from cucumber and finely dice. Toss all together in a large bowl with lime zest, juice and a small drizzle of olive oil. Season to taste.
4. Grill feta Crumble feta over beans and place under grill for about 5 minutes, until cheese starts to brown. If you don’t have an oven-proof pan, simply transfer beans to a medium baking dish.
5. Serve veggie chips piled with beans, sour cream and coriander.